Let me tell you, the Chocolate Peppermint Cake is the perfect treat for the holidays! It’s chocolatey, refreshing, and full of festive spirit. Who can resist a slice of this beauty? With layers of moist chocolate cake and smooth peppermint buttercream, this cake is sure to impress family and friends at your next gathering.
Why Make This Recipe
This Chocolate Peppermint Cake is not just delicious; it’s also fun to make! It’s a great way to spend time with your loved ones in the kitchen. The combination of chocolate and peppermint is a classic holiday flavor that makes everyone smile. Plus, it’s perfect for celebrations or just to enjoy on a cozy weekend at home. Trust me, once you bake Chocolate Peppermint Cake , it’ll become a favorite!
How to Make Chocolate Peppermint Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch processed cocoa powder (sifted)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 3/4 cup hot water or hot coffee
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tsp peppermint extract (optional)
- 6 large egg whites
- 2 cups granulated sugar (lightly packed)
- 2 cups unsalted butter (cubed, room temperature)
- 1 tsp vanilla extract
- 1 tsp peppermint extract (or more to taste)
- bright white color gel
- 2 Tbsp powdered sugar
- red color gel
- 1/2 cup crushed candy canes + more for outside of cake
- candy cane sprinkles
Directions:
- Preheat your oven to 350°F. Grease three 6-inch round baking pans and dust them with cocoa powder. Don’t forget to line the bottoms with parchment paper!
- In a stand mixer, mix all the dry ingredients together using a paddle attachment.
- In another bowl, whisk all the wet ingredients together. Slowly add the hot water to avoid cooking the eggs.
- Combine the wet and dry ingredients in the stand mixer and mix on medium speed for 2-3 minutes. Your batter will be quite thin.
- Pour the batter evenly into the prepared pans and bake for about 30-35 minutes, or until a cake tester comes out mostly clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- For the Peppermint Swiss Meringue Buttercream, add the egg whites and sugar to a stand mixer and whisk until combined.
- Place the bowl over a hot water bath, whisking constantly until the mixture is hot and no longer grainy (about 3 minutes) or reaches 160°F.
- Mix on medium-high speed until the meringue is stiff and cool (about 5-10 minutes).
- Switch to the paddle attachment and slowly add the cubed butter until the frosting is smooth. Add vanilla and peppermint extract to taste.
- Set aside 1 1/2 cups of buttercream (more if you want to do stripes) and mix in powdered sugar and red color gel to achieve your desired shade.
- For assembly, place one layer of the cake on a plate, top it with about 2/3 cup of buttercream, and sprinkle with 1/4 cup of crushed candy canes. Repeat for remaining layers.
- Frost the outside of the cake with a thin crumb coat and chill for 20 minutes.
- Frost generously and smooth the sides with a cake comb until they look nice and smooth.
- Pipe dollops of red buttercream on top using a piping tip and smaller white dollops between the red ones. Decorate the bottom with crushed candy canes and sprinkles if you like!
How to Serve Chocolate Peppermint Cake
Serve this cake at room temperature, and watch everyone’s eyes light up when they take their first bite. It’s perfect for holiday parties, cozy gatherings, or just because you deserve a treat!
How to Store Chocolate Peppermint Cake
Keep the cake in an airtight container at room temperature for up to three days. If you want it to last longer, store it in the fridge for up to a week. Just make sure to bring it back to room temperature before serving.
Tips to Make Chocolate Peppermint Cake
- Make sure your ingredients are at room temperature for the best results.
- Use good quality cocoa powder for a rich chocolate flavor.
- If you want a deeper peppermint flavor, feel free to add more peppermint extract to your frosting.
Variation
You can switch things up by adding a layer of chocolate ganache between the cake layers for an extra chocolatey treat. Another idea is to sprinkle more crushed candy canes on top for added crunch!
FAQs
Can I make the cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap in the fridge.
What if I don’t have peppermint extract?
You can use vanilla extract instead, or just skip it for a classic chocolate cake flavor.
Can I freeze the cake?
Yes, you can freeze the cake layers! Just wrap them well in plastic wrap and foil for up to three months. Thaw them in the fridge before frosting.